Chorizo Soup

5 from 6 votes

This spicy chorizo soup is a quick and easy, one-pot wonder full of YUM! With hearty beans and rice, tangy tomatoes, savory herbs, and juicy sausage in every bite.

Prep Time10

Cook Time25

Total Time35

Course: Dinner, Soup

Cuisine: American

Keyword: chorizo bean soup, chorizo soup, chorizo soup recipe

Servings:

Author: Katerina | Diethood

Equipment

Dutch Oven

Ingredients

2 tablespoons butter
1 small yellow onion diced
2 cloves garlic chopped
1 pound ground chorizo see note
salt and freshly ground black pepper to taste
15 ounces canned diced tomatoes
15 ounces canned beans any variety, rinsed and drained
2 teaspoons dried parsley
2 cups beef stock
2 cups water
½ cup rice uncooked
chopped fresh parsley or cilantro
lime wedges optional

Instructions

Saute the veggies. Melt butter in a Dutch oven or a soup pot. Add diced onion and cook for 1 minute. Stir in garlic and continue to cook for 30 seconds, stirring occasionally.
Cook the sausage. Add the chorizo and season with salt and pepper. Cook over medium-high heat for 4 to 5 minutes, or until browned, breaking up the meat while it cooks.
Combine. Stir in the diced tomatoes and beans. Season with dried parsley and continue to cook for 2 minutes. Add beef stock and water; bring to a boil, stirring occasionally.
Add rice. Stir in the rice and reduce heat to a simmer. Cover and cook for 12 to 15 minutes or until the rice is thoroughly cooked. Remove from heat.
Serve. Ladle soup into bowls; add fresh lime juice from one small wedge, sprinkle with parsley or cilantro, and serve.

Notes

Chorizo option: You can also use chorizo sausage sold in casings and remove the casings when cooking.
Beans: Make this soup with any beans you'd like. You can use pinto beans, Great Northern beans, kidney beans, etc.

Nutrition